Mediterranean Chicken Casserole

Mediterranean Chicken Casserole
(adapted from here)

2 tsp olive oil
4 chicken drumsticks
1 medium sized onion,thinly sliced
a small piece of celery root (about the size of onion)
1 garlic clove, crushed
100g small sized button mushrooms, cut into quarters
400g tomatoes, peeled, deseeded and diced
1/2 chicken stock cube
100g peas
fresh thyme leaves
ground black pepper
6 Tbsp tomato puree

Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally until brown all over. Transfer chicken to an ovenproof casserole dish.

Add onion and celery to the frying pan and cook, stirring until soft. Add garlic and mushrooms and cook, stirring until mushrooms are tender. Add tomato, tomato puree, 200 ml water and stock cube and bring to boil. Remove from heat. Add to casserole dish with the chicken.

Cover the casserole dish with a tight-fitting lid or aluminum foil. Bake in a preheated oven on 180°C for 35 minutes or until chicken is tender. Add peas and some chopped thyme and cook for a further 10 minutes or until peas are tender. Remove from oven. Taste and season with pepper to taste.